Another Great Dinner

We try and include pork at least once a week or week and a half. Chicken and beef can get boring. This was the first time I had put a pork loin in a slow cooker. It turned out so very good. Very very moist. The remaining sauce in the crock pot was put into a saucepan and made into the gravy. Another simple recipe that we will make again.



Country-Style Pork Loin (courtesy of Taste of Home)

1 boneless whole pork loin roast (3 pounds) (I bought a 1 1/2 pound one but used the same amounts of the remaining ingredients)
1/2 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon ground mustard
2 tablespoons canola oil
2 cups chicken broth
1/4 cup cornstarch
1/4 cup cold water
Hot mashed potatoes, optional


1. Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.
2. In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-quart slow cooker . Pour broth over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160F. Remove pork and keep warm.
3. For gravy, strain cooking juices and skim fat; pour 2 1/2 cups cooking liquid juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes, if desired.

8 servings